made Roasted *Bananocado* Bread with Chia.

Well, it’s pretty hard to choose a fave since I love almost all fruits however one that is definitely high on the list is…

Nannnnnnerrrrrssss!

I almost always have a bit of banana for breakfast. It’s a staple in my book. So when I came across this delectable recipe, I decided to do some experimenting! I tweaked a few of the ingredients and I am happy to announce they came out great! This bread is so moist and fluffy! Plus it is chock-full of good for you ingredients!

Bananas~ are high in potassium, rich in Iron, and contain lots of B vitamins. They supply us with energy, brain power, promote bowel health, and even increase our happiness level! 🙂

Avocados~ contain even more potassium than a banana! They supply Lutein, which is necessary to protect your eyes. They also have a high fiber content (more than any other fruit), which aids in digestion and helps regulate blood sugar!

Chia Seeds~ contain 5x more calcium than milk, 7x more vitamin C than oranges, 3x more Iron than spinach, twice the potassium in a banana, and 8x more the Omega-3s found in salmon. Talk about a superfood! The list of health benefits from chia is lengthy… Too lengthy for me to type! Haha so just take my word for it and incorporate them into your diet whenever you can!

Spelt flour~ Spelt is a nutritious ancient grain with a nutty flavor. It is an excellent source of manganese as well as a good source of fiber. It has a high water solubility so the nutrients are easily absorbed by the body making it easy to digest. Spelt is NOT gluten-free however so if you have an intolerance, do not eat! (At least not before talking with your doctor)

So here’s the recipe!

INGREDIENTS

3 bananas, roasted

1 avocado

2 large eggs

1/4 cup almond milk, unsweetened

2 T agave nectar

1 t pure vanilla extract

1 cup spelt flour

1 cup oat flour

1/4 cup chia seeds

1 t cinnamon

1/2 t baking soda

1 T baking powder

1/4 t salt

Cooking spray (I use coconut)

DIRECTIONS

Preheat oven to 350 degrees.

Line rimmed baking sheet with tin foil or parchment paper, place the bananas on it still inside their peels and bake for 20 minutes. Remove from the oven, and let cool for a few minutes before peeling. Don’t want to burn your fingers off!

In a small bowl, combine bananas and avocado. Mash with a potato masher until only small pieces of fruit are left. Don’t have a potato masher? Just use a fork! Add eggs, almond milk, agave nectar and vanilla extract and mix to combine. Set aside.

Take the bowl with the wet ingredients and pour it into the bowl with the dry. Mix carefully until well combined.

Be sure to spray the pans you’re using with some sort of oil or non-stick. I used two small 5×3 loaf pans as well as a small muffin tin tray for the spare batter. Pour the batter into your pans and bake for roughly 20 minutes. Check with a toothpick inserted in the middle of the loaf. It should come out clean.